Simple Sprouted Crackers

A few days ago, I posted a few tips on how to make sprouted seeds. Now, however, my fridge is packed with a ton of sprouts, and I need to take care of them before they go bad. One of my favourite things to do with sprouts is to turn them into crackers. They are easy, simple, really crispy and delicious!

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Here is what you need:

  • 1 cup ground flax seeds
  • 1 cup chia seeds
  • 3 cups sprouted seeds of your choice (I used buckwheat)
  • 3-4 cups water
  • Spices and herbs of your choice: I used rosemary, chili flakes, thyme and black pepper. Indian spices are also great.
  • salt to taste

Here is what you do:

  1. Mix all the ingredients in a large bowl. You are looking for a thick, pancake-bather-like mix. You might need to adjust the amount of water you add. Let the mix sit for 15 minutes and check the consistency. Add water if you feel it’s too thick.
  2. If you are using a dehydrator, spread a silicone mat on your grids. Spread your mix in a 5mm thick layer. If you are using your oven, do the same thing, but use a cookie sheet lined with either a silicone mat or  parchment paper.
  3. Set you dehydrator to 145F or 65C, and let it run overnight. In the morning, flip the giant cracker over. Let sit in the dehydrator for another 2-4 hours, or until completely dried. If you are using your oven, set it to the lowest setting and leave the door slightly open. Be careful, and let your crackers dry overnight. In the morning, flip over and let sit until completely dried through.
  4. Once the giant cracker is dried, you will easily break it up in smaller pieces. Keep in an airtight container. If you want even crackers, you can run a butter knife through the giant cracker after 6 hours. This way, when you are breaking it up, you will have dents that will make your crackers even.

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These are really versatile and can replace any store-bought crackers. The sprouted seeds give a nice crunch and flavour, while also providing some nutrients. And if you are looking for a dehydrator, I bought an Excalibur a few years ago, and it’s perfect! If you are in Canada, you can check out Upaya Naturals: that’s where I got mine, and the shipping was super quick. Let me know if you try it out!

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Simple Fruit Leather

I really hate to throw away food. When I see that the produce I bought is getting old and will go bad soon, I try to transform it to extend its life to avoid waste. I have to say, however, that meal planing reduces and often eliminates waste as you are only buying what you need. Still, sometimes, fruits or vegetables get forgotten in a corner. This is what happened to two wonderful prunes this week.

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I few hours later, my two wrinkled prunes were transformed into a magnificent fruit leather that is eaten and not wasted. Cheers to that!

Here is what you need:

  • 2 prunes (or any other fruit that is getting old or very ripe: pears, bananas, apples, oranges, etc..)
  • 2 tbs ground almonds (optional but makes it more filling; use one table spoon per cup of fruit)
  • 2 tbs lemon juice (optional but helps reduce browning)

Here is what you do:

  1. Peel and pit your fruit. This makes your fruit leather smoother.
  2. In a food processor or blender, puree your fruit and ground almonds until smooth. If you are using fruits that have the tendency to brown (bananas, apples, pears for example) you can add a few tablespoons of lemon juice.
  3. On a lined cookie sheet or on your dehydrator mat covered with silicone paper, spread the pureed fruit evenly. Tap a few times to remove bubbles.
  4. If you are using a dehydrator, set to 145F or 60C and let sit for 4 to 8 hours depending on the thickness. If you are using your regular oven, set on the lowest temperature and keep the oven door open for 4 to 6 hours, checking often to avoid burning.
  5. Once dried up, cut the leather into strips, roll and store in an air-tight container.

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This is really super simple and so delicious! It makes for a great healthy, sugar-free snack that can easily be taken with you anywhere. You can also make it your own by adding nuts or seeds to the mix, or by combining different fruits. the texture of this is similar to fruit roll-ups without being overly sweet or filled with artificial coloring. And really, the hardest part of this recipe is to wait for it to be ready!

Let me know what you favourite fruit is for this or what you do with your not-so-fresh-anymore produce to avoid waste. And if you are looking for a dehydrator, I bought an Excalibur a few years ago, and it’s perfect! If you are in Canada, you can check out Upaya Naturals: that’s where I got mine, and the shipping was super quick.

 

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Christmas series: Appetizer kale chips

Another appetizer recipe!

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These are very easy to make, tasty and ready to be customized. If your guests are a little bit reluctant to try these kale chips as an appetizer, why not guide them into discovery by using them as garnish? (It’s less work for you too!)

This is a very simple, mild, yet rich seasoning for our lovely kale. Once done, they have a lovely crunch, and a seaweed reminiscent taste. In fact, I would use those in a miso soup instead on the nori sheet anytime.

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If you are planning on using them as chips, use about a bunch (7 to 9 stalks) of kale per person. Kale shrinks a lot when it is dehydrated so keep this in mind when cutting it into bite size pieces.

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Here is what you need per person:

  • a bunch of kale, washed and dried (the less water on the leaves, the less time it will take to make)
  • 1 tsp of sesame oil
  • 1 tsp of pumpkin seed oil
  • 1 tbsp of nutritional yeast
  • salt and pepper to taste ( I used Herbamare salt)
  • spices to taste

Here is what you do:

  1. With clean fingers, separate the kale leaves from the stems and cut each leave into bite size portions. I usually make 2 pieces out of each side of the leave, so around 4 or 5 chips per stalk. This might seem big, but they will shrink a lot. Discard the stems (you can keep them for your smoothies or veggie stock!).
  2. Place all your leaves into a big salad bowl and pour on the oils and seasonings.
  3. Massage gently until the leaves are tender and well coated with the seasonings.
  4. Place the leaves on a lined cookie sheet or on your dehydrator tray being careful that they don’t touch each other.
  5. Place in your oven set on the lowest temperature, or in your dehydrator at 52C or 125F.
  6. The chips are ready when crispy. In my dehydrator this takes about 2 hours. If you are using your oven, I would suggest checking the chips every 15 minutes until they are done. You can also leave the oven door slightly open to help air circulation.

As you can see, there is nothing complicated in making kale chips, so please don’t buy a 6$ bag of them when they could cost you a fraction of this!

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The thing I love most about these is that you can keep the recipe simple like this one, or make it fancy and exotic by adding different spices or herbs: mix in coriander leaves and lime juice for a refreshing flavour, curry powder and sriracha for a little kick or avocado dressing for a creamier feel. The possibilities are endless!

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And if you are looking for a dehydrator, I bought an Excalibur a few years ago, and it’s perfect! If you are in Canada, you can check out Upaya Naturals: that’s where I got mine, and the shipping was super quick. Let me know if you try these out and what flavours you have captured!

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